Crunchy Breakfast Bake
Recipe from Betty Crocker

Skip the bowl of cereal this time and enjoy its nutrition in an easy breakfast egg bake.


Crunchy Breakfast Bake

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Servings: 12 servings
Prep Time: 15 mins
Total Time: 45 mins
Related Categories: Breakfast Quiche, Casseroles, Eggs

 
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Ingredients
  • 2  cups
    chopped cooked ham
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  • 1  medium
    green bell pepper, chopped, if desired (1 cup)
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  • 2  tablespoons
    dried chopped onion
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  • 1  can
    Green Giant® mushroom pieces and stems, drained (4 ounces)
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  • 5  cups
    Chex® cereal (any variety)
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  • 1  cup
    shredded Cheddar cheese (4 ounces)
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  • 1  cup
    Original Bisquick® mix
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  • 2  cups
    milk
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  • 4  
    eggs
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Directions
1.
Heat oven to 375 degrees F. Grease 13x9-inch (3-quart) glass baking dish or spray with cooking spray. In 10-inch nonstick skillet, cook ham, bell pepper, onion and mushrooms 3 minutes, stirring frequently.
2.
Spread 3 cups of the cereal in baking dish. Sprinkle with ham mixture; top with cheese. In medium bowl, stir Bisquick® mix, milk and eggs with fork until well blended. Pour evenly over cheese. Sprinkle with remaining cereal.
3.
Bake uncovered 25 to 30 minutes or until knife inserted in center comes out clean.

Tip:
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
Nutrition information
Per serving: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 95mg; Sodium 730mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 5g); Protein 13g. Daily Values: Vitamin A 10%; Vitamin C 2%; Calcium 15%; Iron 25%. Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Lean Meat; 1 Fat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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